Cookies To Count On

Janet Groene's
Molasses Mollies
    RV cooks can make this huge batch of homemade dough any time, at home or on the go. Then bake cookies as needed in the oven or toaster oven. They are good plain or with frosting.  Make them in a dainty size to serve with tea, or make whoppers to turn into whoopie pies. Crumble cookies over chunky applesauce, nuke until warm  and you have a cobbler.
 
1 cup light molasses
2 sticks butter
1 cup sugar
2 eggs
5 cups flour
½ teaspoon baking soda
2 teaspoons cinnamon

    In a large saucepan, heat molasses and butter, stirring in sugar until butter melts. Set aside.Dump in dry ingredients and work in well  to make a very stiff dough.
    Form dough into logs. wrap in plastic wrap and chill at least four hours for up to 8 days. 
    Slice dough into thin rounds and bake on parchment or nonstick foil  10-15 minutes at 375 degrees or until set and slightly browned on the edges. Cool completely. Makes about 3 pounds cookies. 
See Janet Groene's latest book for boondocking and emergencies.  Survival Food Handbook, is a guide to provisioning and cooking with shelf-stable foods.

Try a Cool Recipe for a Hot Dish

Janet Groene’s
Haystack  Hot Dish
    Since long before stacked potato chips came on the market, compact cans of  crisp potato sticks have been a standard item on the snacker’s RV shopping list. They are still one of the best snack buys in the supermarket. They are space savers compared to potato chips and they make a tasty shortcut ingredient in this dish. Mushrooms, olives, peas and/or pimentos are optional  for extra color.
4-ounce can of crisp shoestring potatoes (about 4 cups)
8- to 10-ounce tin of tuna or chunk ham, chicken or turkey
1 can low-sodium cream of celery soup
2/3 cup milk or water
1 cup peas, thawed (optional)
1 can mushroom slices, drained (optional)
Small can sliced black olives, drained (optional)
Smallest jar diced pimentos, drained (optional)
    Save out a cup of the potatoes for topping. In a bowl whisk liquid drained from the tuna, etc.  with the condensed soup and milk or water. Fold in tuna, extra  items of choice and the rest of the potatoes.  Put in a buttered casserole.
    Top with reserved potato sticks and bake 20-25 minutes at 375 degrees to heat through. Serves 4 to 6. 

See more of Janet Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com 

Pancakes Are the Camper's Friend Any Time

Janet Groene's
Convertible Cheese “Cakes”
    Don’t let the name fool you. These are cheese PANcakes, not cheesecakes. They are high in protein, low in carbs. Make them gluten free if you wish and serve them sweet for breakfast, savory for supper.

4 eggs
½ cup milk
1 1/3 cups dry cottage cheese or ricotta cheese
½ cup flour, regular or gluten free
1 tablespoon sugar
½ teaspoon each baking powder, salt
1 teaspoon extract such as vanilla, lemon, almond or orange

    In a bowl briskly whisk eggs and milk. Stir in cheese, then remaining ingredients. Cook as for pancakes. Serve for breakfast with maple syrup  and fruit or serve with mushroom sauce as a supper main dish. Serves 4. 
     Cook's note: if you'll serve these cakes with a savory sauce, reduce or omit sugar and substitute a teaspoon of mixed dried herbs for the extract. 

Ciao, Chicken for the Campground


Janet Groene's
Chicken Italiano
    Enjoy campground activities while this creamy dish cooks carefree in your slow cooker. It can be served over pasta, rice, noodles, crisp Chinese noodles, cooked spaghetti squash, polenta or campfire-baked potatoes. Chicken breasts can be left whole or cut in bite size.
6 servings boneless, skinless chicken breast
1 envelope dry Italian salad dressing mix
1 pint sliced fresh mushrooms
1/3 cup water
8-ounce brick cream cheese
1 can condensed cream of celery soup
1/4 cup milk, broth, water or white wine

    Spray the cooker and arrange chicken. Sprinkle chicken with dressing mix and
mushrooms. Drizzle with water. Stir.  Cook 4 hours on Low. Soften cream cheese to “room” temperature and whisk with the condensed soup. Pour over chicken and cook another hour on Low. Serve over the ingredient of choice. Serves 6.
    Small crew? No problem. Refrigerate leftovers and serve over a different base each day. 
See more of Janet Groene’s RV-ready recipes at http://www.CampAndRVCook.blogspot.com